Course

1. Water quality analysis- MPN test.
2. Dye reduction tests for milk quality determination-methylene blue reductase test.
3. Breed count method for bacterial enumeration in milk.
4. Determination of viable counts in food: Standard plate count method.
5. Food production: yogurt and mushrooms.
6. Production and estimation of lactic acid by Lactobacillus spp.
7. Detection of microbial spoilage of canned foods.

LEARNING OBJECTIVES:

The course intends to provide basic exposure to food enumeration, quality control, and detection of spoilage pathogens in food.

COURSE OUTCOMES:

After completing the course, students shall be able to

CO1: Understand quality control of food products and water.

CO2: Demonstrate basic skills in food enumeration methods.

CO3: Perform methods to detect food spoilage pathogens.

• Harley, John P. 2011. 15th edition. Laboratory exercises in microbiology. New York: McGraw-Hill.
• Ray, B., & Bhunia, A. K. (2008). Fundamental food microbiology. 15^th Boca Raton: CRC Press.